Flowers and mango mousses

By VicentaLakin

Flowers and mango mousses
Ever since I was a kid, I love cakes, and every time my mom took me shopping, she insisted on eating a cream cake, and she kept her stomach rolling. Later on, the hobby started learning to bake. I didn't expect this insistence to be for more than a decade. Growing slowly from the original white baker and bread killer to the self-learning exercise of cream cream, the underlying failures and hardships are known only to himself. Every time I see a creamed bouquet made by a teacher, it's a special enviment, apart from deep admiration. Countless failures and exercises, this day I can make such a beautiful butter cream cake! I've made some adjustments and changes. I wish I could go to Zhengzhou and learn flowers from my teacher! I smiled when I saw who the judge teacher was! I'm the baker's grower, the King's and the Piggy. I've been looking at two books, and I've learned a lot. Butterfly's sister often published books, often sent books, took care of us food-loving people, had five different recipes on my hands, and often looked at them with great results. Happy, not to mention, has been involved in her tweets for a long time, and has won two prizes. It's my lucky star! It's the love and the love of baking that keeps me from trying after I failed, so I learned a lot and learned a lot. Especially since I've seen the new flour, I've given up the failed bread, and with it the glove membranes are no longer a problem, which is a true confession from the heart! I now use only fresh high and low powder, whole wheat and Chinese snacks. It is also common to recommend the use of baked powder, even if it is casual, without film, and baked bread. So, seeing Shinya's baking contest, while missing the U.S.I.A.'s election, it's a good thing to have a beautiful platform to participate. To the success of this event, I must make a nice cake with fresh flour

Recipe Recommendations

  • eggs of 5
  • salad oil 40g
  • milk 40g
  • low powder 90g
  • sugar 60g
  • mango pulp 250g
  • light cream 300g
  • gelatin 18g
  • butter 160g
  • powdered sugar 40g
  • pigment 1g

Steps for Flowers and mango mousses

  • Make Flowers and mango mousses step 0
    1
    Let's cut the paper, put it on the bottom of the mold, and get rid of it。
  • Make Flowers and mango mousses step 1
    2
    Add 10 grams of sugar to the yolk, add salad oil and mix it evenly。
  • Make Flowers and mango mousses step 2
    3
    Add milk evenly。
  • Make Flowers and mango mousses step 3
    4
    And pour low powder into the glass, and sift twice。
  • Make Flowers and mango mousses step 4
    5
    Then sift into the basin。
  • Make Flowers and mango mousses step 5
    6
    5. Collapse into paste and cover it with wet cloth。
  • Make Flowers and mango mousses step 6
    7
    Three times in the egg clear and 50 grams of sugar。
  • Make Flowers and mango mousses step 7
    8
    Protein and yolk are evenly mixed, pouring into the moulds and tumbling out of the bubble. In the oven, 150 degrees baked for 60 minutes。
  • Make Flowers and mango mousses step 8
    9
    Turn back the baked cake and wait for the mold to cool down。
  • Make Flowers and mango mousses step 9
    10
    The glitting is soft in milk, and the insulation is heating to the full melting of the glitting。
  • Make Flowers and mango mousses step 10
    11
    Mango collects meat and makes it muddy with a cuisine machine。
  • Make Flowers and mango mousses step 11
    12
    Combining mango mud with glitting fluid and cooling。
  • Make Flowers and mango mousses step 12
    13
    The light cream is filled with sugar in the supplements, which is distributed to six, and the surface of the cream is paved with light roads that slow down。
  • Make Flowers and mango mousses step 13
    14
    Sift the mango glitting fluid into the light cream and then evenly mix it with a razor。
  • Make Flowers and mango mousses step 14
    15
    Put Moose in a part of the mold, smooth it, freeze it in the fridge for five minutes, make the moose surface hard。
  • Make Flowers and mango mousses step 15
    16
    Slice the cake, preferably thicker, with a pair of scissors smaller than the mold, on the first floor of moose。
  • Make Flowers and mango mousses step 16
    17
    The rest of the mousses will be completely poured down, the surface level will be levelled and placed in the freezer overnight。
  • Make Flowers and mango mousses step 17
    18
    The next day, before demodeling, the cake was put in the freezer for two hours. Use an electric blower to heat the edges and the dents, and be careful to disembowel. Put it in the freezer for use。
  • Make Flowers and mango mousses step 18
    19
    Butter softened, and sugar powdered。
  • Make Flowers and mango mousses step 19
    20
    We'll add milk, and we'll do it evenly。
  • Make Flowers and mango mousses step 20
    21
    When the milk is absorbed, the cream will be larger。
  • Make Flowers and mango mousses step 21
    22
    Take some cream, turn it into a different color。
  • Make Flowers and mango mousses step 22
    23
    A variety of flowers of different colours are squeezed out of the oil sheet and placed in the freezer for a few minutes。
  • Make Flowers and mango mousses step 23
    24
    The flowers are carefully placed on the mousse cake with a cutter, the flowers of different colours are staggered, and the leaves are squeezed out of the flowers with green cream。

    • Flowers and mango mousses Make Tips

    1. Ensure the gelatin mixture is cooled before mixing it with the cream, otherwise, the cream will deflate. 2. The mango gelatin mixture must be strained. Since the mangoes I used were fibrous, I strained it to avoid affecting the texture of the cake. 3. It is best to freeze the first layer of mousse until firm, to prevent the cake slice from sinking or shifting when added. 4. The edges of the cake may melt slightly after unmolding; place it in the refrigerator immediately to chill for a while, and wait until the surface has set before decorating. 5. It is best to choose light-colored butter, as it takes color more easily. 6. Use Wilton tips 104 and 102 for the roses, and tip No. 67 for the leaves.

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